Description
This French Onion and Browned Butter Pasta combines the rich, caramelized flavors of slow-cooked onions with nutty browned butter, tossed together with linguine in a creamy Parmesan sauce. A comforting and elegant dish perfect for a cozy dinner.
Ingredients
Units
Scale
Onions
- 1/4 cup (1/2 stick / 57 g) unsalted butter
- 2 large yellow onions, thinly sliced into half-moon shapes
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Browned Butter
- 1/2 cup (1 stick / 113 g) unsalted butter, room temperature
Pasta and Sauce
- 8 ounces linguine
- 1 cup (238 g) heavy whipping cream
- 1 cup (100 g) parmesan cheese, grated, plus more for garnish
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper
- parsley, chopped for garnish
Instructions
- Cook Onions: In a large non-stick skillet over medium-high heat, melt ¼ cup butter. Add thinly sliced onions and sauté for 30 minutes, stirring occasionally, until they are very tender and have a caramel color. Season with ¼ teaspoon salt and ¼ teaspoon black pepper. Transfer onions to a plate.
- Brown the Butter: Using the same skillet, melt ½ cup unsalted butter over medium-high heat. Stir and scrape constantly until the butter turns chestnut brown and emits a nutty aroma. Remove from heat and set aside to cool slightly.
- Cook Pasta: Bring a large pot of salted water to a boil. Add 8 ounces linguine and cook until al dente, around 10 minutes. Reserve 1 cup of pasta water, then drain pasta.
- Blend Sauce: In a high-powered food processor or blender, combine caramelized onions, browned butter, and ½ cup reserved pasta water. Blend until smooth and well combined. Alternatively, use an immersion blender.
- Combine Sauce and Pasta: Heat the blended onion mixture in the original skillet over medium heat. Add 1 cup heavy cream, 1 cup grated Parmesan cheese, ½ teaspoon salt, and ¼ teaspoon black pepper. Cook, stirring, until cheese melts and sauce is heated through.
- Toss Pasta: Add the cooked linguine to the skillet with the creamy sauce. Toss until noodles are evenly coated. If sauce is too thick, add more reserved pasta water until desired consistency is reached.
- Serve: Serve hot garnished with additional grated Parmesan cheese and chopped parsley for freshness and color.
Notes
- Use yellow onions for their sweetness and better caramelization.
- Be careful when browning the butter; it can burn quickly once it reaches the chestnut brown stage.
- Reserve pasta water to adjust sauce consistency as needed—it helps sauce cling to pasta.
- Parmesan cheese adds saltiness, so adjust salt amounts accordingly.
- For a lighter option, substitute heavy cream with half-and-half, though sauce will be less rich.
- Serve immediately for best texture and flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 600 kcal
- Sugar: 6 g
- Sodium: 550 mg
- Fat: 38 g
- Saturated Fat: 23 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 110 mg
